Beef Roast with Carrot-Leek Pasta Recipe

Name: Beef Roast with Carrot-Leek Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1 boneless beef pot roast (2-1/2 lb./1.1 kg); 3 cups 25%-less-sodium beef broth; 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing; 2 Tbsp. capers, divided; 550 g fettuccine, uncooked; 5 carrots, cut into 3-inch matchlike sticks King Sooper's 1 lb For $0.99 thru 02/09; 1 leek, white and light green parts sliced; 1 Tbsp. corn starch; 1/4 cup cold water

Servings: persons

1 Tbsp. oil
1 boneless beef pot roast (2-1/2 lb./1.1 kg)
3 cups 25%-less-sodium beef broth
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
2 Tbsp. capers, divided
550 g fettuccine, uncooked
5 carrots, cut into 3-inch matchlike sticks King Sooper's 1 lb For $0.99 thru 02/09
1 leek, white and light green parts sliced
1 Tbsp. corn starch
1/4 cup cold water

1
Heat oven to 350 degrees F.
2
Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat.
3
Add roast; cook 4 min.
4
on each side or until evenly browned on both sides.
5
Mix broth, dressing and 1 Tbsp.
6
capers.
7
Pour over roast; cover.
8
Bake 2 to 2-1/2 hours or until roast is done (160F).
9
Remove from oven.
10
Ladle meat drippings into small saucepan.
11
Let roast stand, covered, until ready to slice to serve.
12
Cook pasta in large saucepan as directed on package, omitting salt and adding carrots to the boiling water for the last 6 min.
13
and leeks for the last minute.
14
Meanwhile, bring meat drippings to boil.
15
Mix corn starch and water; whisk into meat drippings.
16
Cook and stir 2 min.
17
or until slightly thickened.
18
Stir in remaining capers.
19
Slice roast.
20
Serve with pasta and sauce.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. oil, 1 boneless beef pot roast (2-1/2 lb./1.1 kg), 3 cups 25%-less-sodium beef broth, 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, and more.

Yes, Beef Roast with Carrot-Leek Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Roast with Carrot-Leek Pasta

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